Carrot Cake Loaf

Ingredients  

For the cake:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup melted coconut oil, can use canola or vegetable oil (I used vegetable oil)
• 3/4 cup packed dark brown sugar
• scant 1/4 cup granulated sugar
• 2 large eggs beaten, at room temperature
• 1/2 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups peeled and shredded carrots, pack when measuring

For the cream cheese frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions 

• Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
• In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots.
• Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
• Spread the batter evenly into the prepared loaf pan. Place on the middle rack in the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil hallway through.
• Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove the loaf from the pan and let cool completely on a wire rack.
• While the loaf is cooling, make the cream cheese frosting. Use a stand mixer or hand mixer to beat the cream cheese, butter, confectioner’s sugar, vanilla and salt together on medium speed until smooth.
• Spread the frosting over the cooled bread. 

Recipe adapted from twopeasandtheirpod.com